Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Protein Powder; 1 large Egg White; 2 tbsp Almond Flour; 1.5 tsp Raw Honey; 0.25 cup Fresh Blueberries; 0.5 tsp Vanilla Extract

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Velvety Greek yogurt and vanilla protein baked into a light almond crust, finished with a handful of juicy, bursting blueberries.

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NUTRITION

Protein

41.9g

Fat

8.1g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Protein Powder

1 large Egg White

2 tbsp Almond Flour

1.5 tsp Raw Honey

0.25 cup Fresh Blueberries

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin with a touch of coconut oil.
2
Mix the almond flour with a teaspoon of water in a small bowl to create a damp crumble and press it firmly into the bottom of the ramekin to form the crust.
3
Whisk together the Greek yogurt, protein powder, egg white, honey, and vanilla extract in a separate bowl until the batter is completely smooth and lump-free.
4
Pour the yogurt mixture over the almond base and top with the fresh blueberries.
5
Bake for 25 to 30 minutes until the edges are set and firm but the center still has a slight jiggle.
6
Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours until chilled and perfectly set.